📝 About This Recipe
Vandbakkelser are the crown jewels of the Danish coffee table, known for their impossibly light, crisp shells and hollow, airy centers. This classic choux pastry captures the essence of Scandinavian elegance, offering a delicate crunch that gives way to a soft, custardy interior. Whether filled with decadent whipped cream and jam or glazed with rich chocolate, these pastries are a masterclass in texture and simple, refined sweetness.
🥗 Ingredients
The Choux Pastry Dough
- 250 ml Water (cold, filtered)
- 100 grams Unsalted Butter (cut into small cubes)
- 150 grams All-purpose Flour (sifted)
- 1/4 teaspoon Salt (fine sea salt)
- 1 teaspoon Granulated Sugar (helps with browning)
- 4 pieces Large Eggs (at room temperature, lightly beaten)
The Classic Filling
- 400 ml Heavy Whipping Cream (very cold)
- 2 tablespoons Powdered Sugar (for the cream)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/2 cup Raspberry Jam (high quality, seedless preferred)
The Topping & Garnish
- 100 grams Dark Chocolate (melted for drizzling)
- 2 tablespoons Powdered Sugar (for dusting)
- 1 handful Fresh Raspberries (optional garnish)
👨🍳 Instructions
-
1
Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper. Avoid using a convection/fan setting if possible, as the moving air can cause the pastries to collapse.
-
2
In a medium heavy-bottomed saucepan, combine the water, cubed butter, salt, and sugar. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
-
3
Once boiling, remove the pan from the heat and add the sifted flour all at once. Stir vigorously with a wooden spoon until the flour is fully incorporated and no white streaks remain.
-
4
Return the pan to medium heat. Continue stirring the dough for 1-2 minutes to 'cook out' the flour. The dough should form a smooth ball and leave a thin film on the bottom of the pan.
-
5
Transfer the dough to a stand mixer bowl or a glass bowl. Let it cool for about 5 minutes until it is warm to the touch but not hot enough to scramble the eggs.
-
6
With the mixer on medium speed (or using a sturdy whisk), add the beaten eggs one at a time. Ensure each egg is fully incorporated before adding the next. The final dough should be glossy and hold a 'V' shape when the beater is lifted.
-
7
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe mounds about 5cm (2 inches) in diameter onto the prepared baking sheets, leaving plenty of space between them.
-
8
Bake for 25-30 minutes. CRITICAL: Do not open the oven door during the first 20 minutes, or the steam will escape and the pastries will collapse.
-
9
Once the Vandbakkelser are deep golden brown and feel firm, remove one to test. It should feel light as air. Immediately use a small knife to poke a tiny hole in the side of each pastry to let the steam escape.
-
10
Transfer the shells to a wire rack to cool completely. They must be entirely cold before filling.
-
11
While cooling, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Be careful not to over-whip into butter.
-
12
To assemble, slice the cooled pastries in half horizontally. Place a teaspoon of raspberry jam in the bottom half, pipe or spoon a generous amount of whipped cream on top, and replace the lid.
-
13
Drizzle with melted dark chocolate or dust heavily with powdered sugar just before serving for that professional bakery finish.
💡 Chef's Tips
Never open the oven door during the first 20 minutes of baking; the steam is what creates the hollow center. Ensure your eggs are at room temperature to prevent the dough from cooling too quickly and losing its elasticity. If the dough is too runny, you've added too much egg; add eggs gradually and stop when the dough is glossy but thick. For the crispest results, bake the shells a few hours in advance and fill them only right before serving to prevent sogginess. You can freeze the baked, unfilled shells for up to a month; just crisp them up in a 150°C oven for 5 minutes before using.
🍽️ Serving Suggestions
Serve with a steaming pot of strong Danish dark-roast coffee to balance the sweetness of the cream. Pair with a glass of chilled Elderflower cordial for a refreshing summer afternoon treat. Arrange on a tiered cake stand alongside fresh strawberries for a classic Scandinavian 'Kaffebord'. For a savory twist, omit the sugar and vanilla and fill with shrimp salad or herb cream cheese.